Tuna Confit With Warm Bean Salad

• 1 pound ahi tuna, cut into chunks
• 2 teaspoons kosher salt
• 2 garlic cloves, minced
• 2 teaspoons fresh thyme
• 1/2 teaspoon fennel seeds
• 8 black peppercorns
• 2 dried red arbol chile peppers*
• 3 1/4 cups olive oil, divided
• 1 cup chopped onion
• 2 (15 1/2-ounce) cans chickpeas, undrained
• 1 cup tightly packed fresh baby spinach
• 1/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup roasted red bell pepper strips
• 1/4 cup pimiento-stuffed olives
• 2 tablespoons fresh lemon juice

1. Place fish in an 8- x 8-inch baking dish; rub with 2 teaspoons salt, garlic, thyme, and fennel. Arrange peppercorns and chile peppers in dish. Pour 1/4 cup oil over fish mixture. Cover and chill 8 hours.
2. Add just enough remaining olive oil to cover fish (about 3 cups).
3. Bake at 200u0b0 1 hour and 15 minutes or until fish flakes with a fork. Cool; remove fish from pan, reserving oil mixture.
4. Heat 2 tablespoons reserved oil mixture in a large nonstick skillet over medium-low heat. Add onion; cook 15 minutes or until golden, stirring often.
5. Drain chickpeas, reserving 1/3 cup liquid. Add chickpeas, spinach, reserved chickpea liquid, 1/4 teaspoon salt, and black pepper to onion mixture. Cook onion mixture 7 to 10 minutes or until thoroughly heated and spinach is wilted, stirring occasionally. Serve fish over spinach mixture. Top each serving evenly with red bell pepper strips, olives, lemon juice, and 1 teaspoon reserved oil mixture.
6. *If you can't find red arbol chile peppers, you can substitute cayenne or serrano peppers.

tuna, kosher salt, garlic, thyme, fennel seeds, red arbol, olive oil, onion, chickpeas, tightly packed fresh baby spinach, kosher salt, freshly ground black pepper, red bell pepper, pimiento, lemon juice

Taken from www.myrecipes.com/recipe/tuna-confit-with-warm-bean-salad (may not work)